I have heard over and over again — from Martha on down — that brining a turkey before roasting makes a world of difference. Brining means to soak the bird in a large container, filled with salt water, and refrigerate overnight. This year I noticed that sites like Williams-Sonoma and Sur La Table are selling pre mixed spice blends and brining bags. So now I’m a little confused — brining should be a blend of spices? And you don’t need a large pot? You can just wrap the thing in a big plastic bag? The reason I’ve always skipped this prep step is pretty simple — there’s never room in our fridge for a big pot. Does it really make the turkey better? And, can you really tell the difference between a fancy spice blend and just plain salt? Share your turkey roasting secrets here! (And if you want to read more about brining, check out this page at All Recipes.) — Angela M.
Looking for more Thanksgiving dinner ideas? Check out our Real Life Test Kitchen on Domino’s one-hour feast.